Melachino Greek Wedding Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
• Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
• To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
• Bake for 10-12 minutes.
• Cool completely then roll in additional confectionary sugar.

Steps:

• Cream butter and sugar.
• Beat in eggs one at a time.
• Add milk alternately with sifted dry ingredients.
• Stir in lemon juice.
• Bake at 350 degrees for 45 minutes.
• While cake is still hot drizzle with glaze.

Steps:

• Mix together all cake ingredients for cake.
• Divide into (3) 8 or 9 inch greased and floured cake pans.
• Bake according to box directions.
• Cool cakes on wire racks while making frosting.
• While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• Mix in pudding and let sit until in a gelled state.
• Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
• Whip cream until firm-watch it so it doesn't become butter-that's going too far!
• Carefully fold the pudding mixture into the whipped cream.
• Toast the coconut in oven til lightly browned.
• Alternate layers of cake with thick layers of whipped cream.
• Garnish with toasted coconut and cover with plastic wrap.
• Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

Steps:

• Heat oven to 325 degrees.
• Coat a 13x9x2-inch baking dish with nonstick spray.
• In large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of walnuts.
• Stir with a wooden spoon until just combined and all ingredients are moist.
• Spoon mixture into prepared pan.
• Bake at 325 degrees for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and cool on a wire rack.
• In a bowl, beat butter and cream cheese until smooth.
• Gradually beat in confectioners' sugar and vanilla until smooth.
• Frost cooled cake with the cream cheese mixture.
• Garnish edges with chopped walnuts, if desired.

Steps:

• Day 1: Measure nuts, raisins, currants, citron peel into a large bowl.
• Drain cherries and reserve juice.
• Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture.
• Stir in brandy and soak over night.
• I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you.
• If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature.
• In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar.
• Cook uncovered until thickened, about 30 minutes.
• Stir frequently and make sure the heat isn't too high.
• When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam.
• This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake.
• In fact, I'd recommend that you do this step on the day of baking.
• Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper.
• Brown shopping bags do well or else you can use tin foil with dull side out.
• Grease the paper or foil well.
• Use whatever size pans you wish but leave an inch space at the top of the pan.
• Total weight is 11.5 lbs.
• Preheat oven to 275°F.
• Sift or stir the flour with the spices, salt and soda until well mixed.
• Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour.
• Set remaining 3 cups of flour aside.
• In a large measuring bowl, cream 2 1/4 cups of the sugar with butter.
• Beat in eggs one at a time.
• Stir in dry ingredients, alternating with pineapple mixture.
• Make 3 dry and two liquid additions, combining lightly after each addition.
• Pour over flour-coated fruits and nuts and mix until well combined.
• Turn into prepared pans and they can be filled to about one inch from the top.
• Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size.
• Put a shallow pan of water on a lower rack for added moisture if you'd like.
• Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean.
• Remove from oven and allow to cool in pan for 5 minutes.
• Remove from pan and peel off paper and then let it cool on a rack.
• When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice.
• Then wrap the cake in tin foil (leaving the cheesecloth on the cake).
• Freeze if not being used right away.
• Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it.
• Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze.
• By the time Christmas rolls around, you will have one moist and intoxicating cake!
• (You can just use fruit juice if you don't want the alcohol. I think pineapple juice is the best).
• You can decorate with an almond paste or icing of your choice or serve plain.

Steps:

• Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

Steps:

• Bake 10 hours in a slow oven.
• One-quarter of this makes a nice large cake; full quantities, 4 stories high.